Cranberry Cheesecake

12 oz Cranberry Topping

Beat cream cheese, sugar and vanilla until smooth. Beat in eggs one at a time until just blended. Stir in sour cream. Spoon half of the mixture into buttered and floured 9 inch spring form pan. Drop 8 or 9 rounded teaspoons of the cranberry topping randomly over the top. Spoon half of the remaining cheesecake mixture over the first layer, dot with half the remaining topping. Repeat with remaining mixture and topping. Swirl topping throughout  batter with a knife. Place pan on a baking sheet and bake at 275°for 1 hour. Turn off oven and leave the cheesecake in for 1 hour. Transfer pan to a cooling rack and cool to room temperature, cover and refrigerate overnight before removing from pan and serving.

2# Cream Cheese, softened

Elegant, pretty, stylish, and oh so Wisconsin.